Total Time: 40 minutes | Yield: 6 servings
Get ready to fall in love with this Mushroom Mozzarella Bake—a cozy, creamy, and cheesy dish that’s perfect for everything from weeknight dinners to comforting weekend meals. This easy recipe layers savory sautéed mushrooms with a rich cream sauce and tops it all with a bubbling golden crown of mozzarella. It’s a fantastic option for vegetarians and cheese lovers alike, and it pairs well with crusty bread, light salads, or even pasta. Whether you’re after a quick dinner idea, hearty side dish, or an easy recipe for entertaining, this bake checks all the boxes. Prepare to impress your taste buds with something truly irresistible!
Ingredients
- 1 1/2 pounds mushrooms (cremini, white button, or a mix), sliced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 3/4 cup milk
- 1/2 cup heavy cream
- Salt and black pepper to taste
- 1 1/2 cups shredded mozzarella cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat butter and olive oil over medium heat. Add onions and cook until soft.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add mushrooms and cook until they release moisture and start to brown, about 8–10 minutes. Season with salt and pepper.
- Sprinkle flour over the mushrooms and stir well.
- Gradually add milk and cream, stirring continuously until sauce thickens.
- Taste and adjust seasoning as needed.
- Transfer mushroom mixture to a greased baking dish and spread evenly.
- Top with shredded mozzarella.
- Bake for 20–25 minutes until cheese is melted and bubbly.
- Broil for 2–3 minutes for a golden top, if desired.
- Let rest for 5 minutes, then garnish with fresh parsley before serving.
Notes
- For extra flavor: Add a pinch of crushed red pepper flakes to the mushroom mixture for a slight kick.
- Make it dairy-free: Use a non-dairy cream and cheese alternative to make this dish dairy-free.
- Storage: This dish can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
FAQs
Q: Can I use a different cheese?
A: Yes! Feel free to swap out the mozzarella for cheddar, Gruyère, or even Parmesan for a different flavor profile.
Q: Can I prep this ahead of time?
A: Absolutely! You can assemble the bake a day ahead, cover, and refrigerate until you’re ready to bake.
Q: How do I make it spicier?
A: Add red pepper flakes or a bit of cayenne pepper for a spicy twist!
Mushroom Mozzarella Bake
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
Get ready to fall in love with this Mushroom Mozzarella Bake—a cozy, creamy, and cheesy dish that’s perfect for everything from weeknight dinners to comforting weekend meals. This easy recipe layers savory sautéed mushrooms with a rich cream sauce and tops it all with a bubbling golden crown of mozzarella. It’s a fantastic option for vegetarians and cheese lovers alike, and it pairs well with crusty bread, light salads, or even pasta. Whether you’re after a quick dinner idea, hearty side dish, or an easy recipe for entertaining, this bake checks all the boxes. Prepare to impress your taste buds with something truly irresistible!
Ingredients
1 1/2 pounds mushrooms (cremini, white button, or a mix), sliced
2 tablespoons butter
1 tablespoon olive oil
1 small onion, finely diced
3 cloves garlic, minced
2 tablespoons all-purpose flour
3/4 cup milk
1/2 cup heavy cream
Salt and black pepper to taste
1 1/2 cups shredded mozzarella cheese
2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat butter and olive oil over medium heat. Add onions and cook until soft.
Stir in garlic and cook for 30 seconds until fragrant.
Add mushrooms and cook until they release moisture and start to brown, about 8–10 minutes. Season with salt and pepper.
Sprinkle flour over the mushrooms and stir well.
Gradually add milk and cream, stirring continuously until sauce thickens.
Taste and adjust seasoning as needed.
Transfer mushroom mixture to a greased baking dish and spread evenly.
Top with shredded mozzarella.
Bake for 20–25 minutes until cheese is melted and bubbly.
Broil for 2–3 minutes for a golden top, if desired.
Let rest for 5 minutes, then garnish with fresh parsley before serving.
Notes
For extra flavor: Add a pinch of crushed red pepper flakes to the mushroom mixture for a slight kick.
Make it dairy-free: Use a non-dairy cream and cheese alternative to make this dish dairy-free.
Storage: This dish can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
- Prep Time: 40 minutes
Nutrition
- Calories: 300 kcal
- Protein: 9g